Galletas Gullón

This restless, imaginative man, with his entrepreneurial approach, worked with a handful of local businessmen to introduce a product in Spain that was unknown at the time in Spanish society: the biscuit, which had been created in England at the beginning of the 19th century. Galletas Gullón successfully maintained its position and grew over the years, surviving periods of great poverty, such as the Spanish Civil War, in which it maintained its levels of production and guaranteed an uninterrupted supply of flour, largely thanks to its strategic position in an area with the greatest wheat production in the country. From the 1950s onwards, Gullón saw the beginning of a process for the diversification of its traditional products with the launch onto the market of its María and Tostada Dorada biscuits, which took their name from the fact that they were dipped in oil to give them their appearance. That period also marks the manufacture of chocolate-covered rolled wafers and ring-shaped pastries, together with the manufacture of teatime biscuits. After continuous investment and technological renewal, Gullón changed its commercial policy and, in1979, created the first wholemeal biscuit on the Spanish market and, in 1986, the first biscuit to be made with vegetable oils. This gave rise to the creation of a new biscuit segment in Spain: 'health biscuits', a segment Gullón currently leads in Spain. This milestone has brought the company various recognitions and prizes. Since then, Galletas Gullón S.A. has stood out thanks to its commitment to continuous renewal, which has led it to make a wide range of products to hold its position at the fore of the sector, closely collaborating with universities and various research centres. Between 1997 and 1999 ...